Herb frittatas are a simple and versatile idea, perfect for serving a tasty dish without complications. They are baked in a muffin tin to obtain small single-serving frittatas, soft and easy to serve, ideal also for a buffet.
The herbs, sautéed in a pan to enhance their flavor, are combined with cubes of melting provola, which make every bite even more flavorful. The frittatas are perfect as an appetizer for Easter parties, but they can easily become a light and complete vegetarian main course, perhaps accompanied by a seasonal salad. Try them and you’ll see they disappear in no time!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Stovetop
- Seasonality: Winter, Spring
Ingredients
- 3 eggs
- 3.5 oz chard/spinach/wild greens (chard, spinach or wild greens (about 3 cups chopped))
- 1 oz provola (about 1 oz (about 1/4 cup), diced)
- 1 tablespoon milk
- 1 tablespoon grated Grana Padano (or salted ricotta)
- 1 teaspoon cornstarch (optional)
- 1 clove garlic
- extra virgin olive oil
- salt
- pepper
Tools
- Muffin tin
- Parchment paper
- Bowl
- Frying pan
- Whisk
Preparation
After cleaning and washing them, chop the herbs into pieces. Put them in a frying pan with a clove of garlic and a drizzle of oil, add a pinch of salt and cook until tender and wilted (1).
While the herbs cool, break the eggs into a bowl, add salt, pepper, the sifted cornstarch, one tablespoon of milk and one of Grana Padano, or grated salted ricotta.
Beat for a couple of minutes, then add the herbs (2).
Line the cavities of the muffin tin with parchment paper. Distribute the egg mixture, filling the molds to about half their capacity.
Cut the provola into small cubes and distribute them in the molds as well (3).
Place everything in a convection (or conventional) oven at 356°F and bake the frittatas for 15-20 minutes, or until the eggs are set.
When done, remove from the oven and take the frittatas out of the molds.
The herb frittatas are ready; serve them warm as an appetizer or as a main course.
Tips and notes
You can use chard, spinach, wild greens (for example dandelion or others) or even black cabbage (cavolo nero).
You can add about 50-60 g of fresh ricotta to the egg mixture (about 1.8–2.1 oz, roughly 1/4 cup).
You can enrich them with speck or diced ham.
FAQ (Questions and Answers)
Can I prepare the frittatas in advance?
Sure, you can prepare them the day before and keep them in the refrigerator. Then just reheat them in the oven.
Can I use frozen spinach or herbs?
If you don’t have fresh herbs available, you can replace them with frozen ones.
